Charred Aubergine With Romesco, Bulgar Wheat Pilaf, Tahini Sauce & Herby Caper Gremolata
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a saucepan.
STEP 2
Slice theĀ aubergineĀ intoĀ rounds, about 1cm thick. We recommend roasting the aubergine for better flavour, but it does take longer. If you want the meal ready within 15 minutes, simply fry the aubergine with a healthy drizzle of olive oil in a medium-hot frying pan for 5-7 minutes on each side until golden and tender.
Otherwise, if you're happy to wait 30 mins, lay theĀ aubergineĀ rounds on a baking tray, brush with olive oil on both sides, and season with salt and pepper. Roast for 15 mins, then flip the aubergines and roast for another 10-15 mins until softened and golden. Alternatively, if you have an air fryer, you could air fry them for 15 minutes, flipping halfway. You could also turn theĀ chickpeasĀ into crispy chickpeas by draining, patting dry and then roasting or air frying the chickpeas in oil, salt and pepper for the same amount of time as the aubergine (optional, but recommended!).
STEP 3
Place theĀ bulgurĀ wheatĀ in a saucepan and cover with cold water. Bring to a boil and then turn down to a simmer and cook until tender but al dente, around 6-8 minutes. If you haven't roasted the chickpeas, simply drain and add these to the bulgur wheat pan for the final one minute of cooking time. Stir 2 tbsp of theĀ herbyĀ caperĀ gremolataĀ through theĀ bulgurĀ wheatĀ and season well with salt and pepper. This is your bulgur and chickpea pilaf.
STEP 4
To serve, spread half of theĀ romesco sauceĀ (cold) onto the bottom of each plate, top with theĀ bulgurĀ pilaf, then with theĀ aubergineĀ and finish with theĀ tahiniĀ drizzleĀ and remainingĀ herby caper gremolata. If you made crispy chickpeas, scatter these over at the end. Enjoy!
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Charred Aubergine With Romesco, Bulgar Wheat Pilaf, Tahini Sauce & Herby Caper Gremolata
Charred Aubergine With Romesco, Bulgar Wheat Pilaf, Tahini Sauce & Herby Caper Gremolata
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a saucepan.
STEP 2
Slice theĀ aubergineĀ intoĀ rounds, about 1cm thick. We recommend roasting the aubergine for better flavour, but it does take longer. If you want the meal ready within 15 minutes, simply fry the aubergine with a healthy drizzle of olive oil in a medium-hot frying pan for 5-7 minutes on each side until golden and tender.
Otherwise, if you're happy to wait 30 mins, lay theĀ aubergineĀ rounds on a baking tray, brush with olive oil on both sides, and season with salt and pepper. Roast for 15 mins, then flip the aubergines and roast for another 10-15 mins until softened and golden. Alternatively, if you have an air fryer, you could air fry them for 15 minutes, flipping halfway. You could also turn theĀ chickpeasĀ into crispy chickpeas by draining, patting dry and then roasting or air frying the chickpeas in oil, salt and pepper for the same amount of time as the aubergine (optional, but recommended!).
STEP 3
Place theĀ bulgurĀ wheatĀ in a saucepan and cover with cold water. Bring to a boil and then turn down to a simmer and cook until tender but al dente, around 6-8 minutes. If you haven't roasted the chickpeas, simply drain and add these to the bulgur wheat pan for the final one minute of cooking time. Stir 2 tbsp of theĀ herbyĀ caperĀ gremolataĀ through theĀ bulgurĀ wheatĀ and season well with salt and pepper. This is your bulgur and chickpea pilaf.
STEP 4
To serve, spread half of theĀ romesco sauceĀ (cold) onto the bottom of each plate, top with theĀ bulgurĀ pilaf, then with theĀ aubergineĀ and finish with theĀ tahiniĀ drizzleĀ and remainingĀ herby caper gremolata. If you made crispy chickpeas, scatter these over at the end. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a saucepan.
STEP 2
Slice theĀ aubergineĀ intoĀ rounds, about 1cm thick. We recommend roasting the aubergine for better flavour, but it does take longer. If you want the meal ready within 15 minutes, simply fry the aubergine with a healthy drizzle of olive oil in a medium-hot frying pan for 5-7 minutes on each side until golden and tender.
Otherwise, if you're happy to wait 30 mins, lay theĀ aubergineĀ rounds on a baking tray, brush with olive oil on both sides, and season with salt and pepper. Roast for 15 mins, then flip the aubergines and roast for another 10-15 mins until softened and golden. Alternatively, if you have an air fryer, you could air fry them for 15 minutes, flipping halfway. You could also turn theĀ chickpeasĀ into crispy chickpeas by draining, patting dry and then roasting or air frying the chickpeas in oil, salt and pepper for the same amount of time as the aubergine (optional, but recommended!).
STEP 3
Place theĀ bulgurĀ wheatĀ in a saucepan and cover with cold water. Bring to a boil and then turn down to a simmer and cook until tender but al dente, around 6-8 minutes. If you haven't roasted the chickpeas, simply drain and add these to the bulgur wheat pan for the final one minute of cooking time. Stir 2 tbsp of theĀ herbyĀ caperĀ gremolataĀ through theĀ bulgurĀ wheatĀ and season well with salt and pepper. This is your bulgur and chickpea pilaf.
STEP 4
To serve, spread half of theĀ romesco sauceĀ (cold) onto the bottom of each plate, top with theĀ bulgurĀ pilaf, then with theĀ aubergineĀ and finish with theĀ tahiniĀ drizzleĀ and remainingĀ herby caper gremolata. If you made crispy chickpeas, scatter these over at the end. Enjoy!